Fresh Gulf Shrimp is always a favorite! Try this easy recipe.

4 pounds unpeeled jumbo fresh shrimp
1 tablespoon seafood seasoning
2 tablespoons extra-virgin olive oil
3/4 cup amber beer
½ pound Barbecue Butter, cut into pieces
¼ cup chopped fresh parsley
French or sourdough bread

Peel shrimp, leaving heads and tails on; devein, if desired. Sprinkle shrimp with seafood seasoning. Heat oil in a large, deep skillet over medium-high heat. Add shrimp, and sauté 5 minutes. Add beer, and cook 5 minutes or until beer is reduced by half. Reduce heat to medium-low; stir in 1/2 pound Barbecue Butter, 1 piece at a time, and cook, stirring constantly, until thick and creamy. Add parsley. Serve immediately with bread for dipping.

Barbecue Butter: Combine garlic and 1 tablespoon butter in a microwave-safe bowl. Cover with plastic wrap, microwave on high 2 minutes or until soft, and let cool. Repeat with shallots and 1 more tablespoon butter. Beat remaining butter at medium speed with a mixer until light and fluffy. Add garlic butter, shallot butter, and remaining ingredients; beat until combined. Form into a 1 ½ -inch-thick log. Chill until firm. (Remaining butter can be stored in the freezer for 1 month.)